Cast-Iron Sweet Potato Spoonbread with Crispy Bacon, Sharp Cheddar & Warm Sorghum
My grandmother Big Mama used to say that spoonbread is what happens when cornmeal dreams of becoming a cloud. Growing up in Atlanta, Sunday mornings smelled like woodsmoke, sweet potatoes roasting in their jackets, and the gentle hiss of cast iron. She taught me that true soul food is about listening to the ingredients. When I train in Charleston, I learned how technique could elevate these memories without losing their heartbeat. This recipe marries earthy roasted sweet potatoes and stone-ground cornmeal with smoky bacon, sharp aged cheddar, and a dark drizzle of warm sorghum syrup. It bakes up soufflé-light and puffed, demanding to be scooped straight from the skillet while it is still steaming. The secret to making it your own? Do not rush the roast on those sweet potatoes, and if you want to lean into my modern twist, a tiny dash of smoked salt takes the bacon-sorghum contrast over the top. Every bite carries history, and I am honored to share this piece of mine with your table.
Featured Recipe
Cast-Iron Sweet Potato Spoonbread with Crispy Bacon, Sharp Cheddar & Warm Sorghum
A soufflé-light Southern heirloom classic baked in a screaming-hot cast-iron skillet until golden and puffed. Earthy roasted sweet potatoes and stone-ground cornmeal meet smoky bacon, sharp aged cheddar, and a finishing drizzle of dark sorghum syrup for an unforgettable heritage breakfast.
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Timeline
Ingredients
- 4 slices thick-cut smoked bacon(diced small)
- 1 cup whole milk
- 1 1/4 cups whole buttermilk(at room temperature)
- 3/4 cup fine yellow stone-ground cornmeal
- 1 1/2 cups roasted sweet potato puree(smooth, from about 2 medium roasted sweet potatoes)
- 4 tbsp unsalted butter(divided: 2 tbsp melted, 2 tbsp solid for the skillet)
- 1 tbsp dark brown sugar(packed)
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1/4 tsp ground nutmeg(freshly grated preferred)
- 1/4 tsp cayenne pepper
- 4 large eggs(separated into yolks and whites, at room temperature)
- 1 cup extra-sharp yellow cheddar cheese(freshly grated, divided)
- 3 scallions(thinly sliced, white and green parts)
- 3 tbsp pure sorghum syrup(warmed, for finishing drizzle)
Instructions
- 1
Position a rack in the middle of your oven, place a 10-inch seasoned cast-iron skillet inside, and preheat the oven to 375°F (190°C).
15 min
Tip: Getting that heavy skillet smoking hot in the oven beforehand is the secret to a crackling, golden-brown crust all around your spoonbread.
- 2
In a separate medium skillet over medium heat, render 4 slices thick-cut smoked bacon until deeply crisp, about 7 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate, reserving 1 tablespoon of the bacon fat in a small bowl.
8 min
Tip: Crisp bacon holds up much better against the pillowy, custardy center of the baked spoonbread.
- 3
In a medium heavy-bottomed saucepan, whisk together 1 cup whole milk and 1 1/4 cups whole buttermilk. Whisk in 3/4 cup fine yellow stone-ground cornmeal over medium heat. Cook, whisking constantly, until the cornmeal thickens into a creamy porridge, about 4 to 5 minutes. Remove from heat immediately.
5 min
Tip: Do not walk away while cooking the cornmeal base; whisk briskly to prevent lumps from forming on the bottom.
- 4
Stir 2 tbsp unsalted butter, 1 1/2 cups roasted sweet potato puree, 1 tbsp dark brown sugar, 1 1/2 tsp kosher salt, 1/2 tsp freshly cracked black pepper, 1/4 tsp ground nutmeg, and 1/4 tsp cayenne pepper directly into the warm cornmeal mixture until glossy and completely combined. Let cool for 5 minutes.
5 min
Tip: Letting the base cool down slightly ensures you won't scramble the egg yolks when you add them.
- 5
Whisk 4 large eggs yolks into the lukewarm sweet potato cornmeal mixture one at a time. Fold in 3/4 cup extra-sharp yellow cheddar cheese, most of the crisped bacon, and 3 scallions, reserving a small pinch of bacon and scallions for garnish.
3 min
Tip: Grate your cheddar off the block yourself; pre-shredded cheese is coated in starches that dampen the melt.
- 6
In a clean glass or metal bowl, beat 4 large eggs whites with a handheld mixer or balloon whisk until stiff peaks form, about 3 minutes.
4 min
Tip: Make sure your bowl and beaters are completely grease-free so the whites achieve maximum volume and loft.
- 7
Gently fold one-third of the whipped whites into the sweet potato mixture using a rubber spatula to lighten the batter. Gently fold in the remaining whites in two batches just until no white streaks remain, being careful not to deflate the air.
3 min
Tip: Treat the batter gently like a soufflé. That trapped air creates the signature spoon-soft melt inside.
- 8
Carefully remove the hot cast-iron skillet from the oven with heavy mitts. Add the remaining 2 tbsp unsalted butter and swirl it around the bottom and sides as it foams. Pour the batter into the sizzling skillet, smooth the top gently, and sprinkle the remaining 1/4 cup extra-sharp yellow cheddar cheese across the surface.
2 min
Tip: The butter will foam instantly; work quickly so it perfumes the skillet without burning.
- 9
Bake in the 375°F oven for 32 to 35 minutes, until puffed like a golden soufflé, bronzed at the edges, and set with just a gentle quiver in the very center.
35 min
Tip: Resist opening the oven door during the first 25 minutes of baking, or the fragile rise could fall prematurely.
- 10
Remove the spoonbread from the oven and let rest for 5 minutes. Garnish with the reserved bacon bits, reserved scallions, and generously drizzle 3 tbsp pure sorghum syrup over the top before scooping warm spoonfuls straight from the skillet onto plates.
5 min
Tip: Spoonbread waits for no one—it will deflate slightly as it cools, so serve it steaming and proud right at the breakfast table.
Chef's Notes
Growing up in Atlanta, spoonbread was what my grandmother reached for when she wanted to make Sunday morning breakfast feel like royalty was visiting. It sits right in that sweet spot between cornbread, savory custard, and a French soufflé. In Charleston, I learned the beauty of leaning into savory-sweet tensions: the natural sugar of Carolina sweet potatoes balances the rich tang of buttermilk and sharp cheddar, while the salty crunch of bacon and a thread of warm sorghum syrup make every spoonful sing. If you can't find pure sorghum, dark amber cane syrup or grade-A maple syrup will do the trick, but that mineral-rich sorghum is pure Southern soul.
Marcus Stone
Heritage recipes with a chef's touch
My grandmother's kitchen in Atlanta is where I learned that food carries history. Every pot of collards, every batch of biscuits, every Sunday roast told stories of resilience, family, and love. I went on to train at the finest restaurants in Charleston and worked my way up through white-tablecloth kitchens. But I always came back to those family recipes—now I cook them with a chef's technique but a grandmother's heart. Because the best food honors where it came from.